Steak!
- GiftedWereWolf
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Steak!
Hey!
Steak is great Especially with bacon ranch dressing, marinade it in a red wine sauce, it helps keep the flavors fresh and savorable!
Steak is great Especially with bacon ranch dressing, marinade it in a red wine sauce, it helps keep the flavors fresh and savorable!
May the light touch you always...
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- darkest wolf
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Mmm...steak...I like mine almost well done, a little pink. Not that anybody cares...
Last edited by darkest wolf on Sat Jan 06, 2007 1:47 am, edited 1 time in total.
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MMMMmmmm.... ssssslllobbberrr!!
I love mine rare....
Still twitchin'
With a bit of English Mustard.
I love mine rare....
Still twitchin'
With a bit of English Mustard.
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I would have to say that one of the best slices of meat that I have had was a prime rib that was covered in rock salt. I had the most wonderful taste and texture on the outside, yet was nice and rareish on the inside.
Another good way to cook a steak is to pan cook it and put butter in the pan before each side.
I am tempted to try adding ramen as a side dish to stake onnce I get back to college.
Ramen: the staple diet of every happy college student.
Another good way to cook a steak is to pan cook it and put butter in the pan before each side.
I am tempted to try adding ramen as a side dish to stake onnce I get back to college.
Ramen: the staple diet of every happy college student.
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Oooooh, we had prime rib for Christmas dinner. Mom got a 7-pound roast and there was no way we three could finish it in one sitting, so I made soup the next day from the bones.
I chopped up about twelve cloves of garlic and as many baby onions. I sauteed them in the bottom of the pot in olive oil, then added beef stock and the bones along with a handful of thyme, rosemary and sage, with a couple bay leaves and salt and pepper. Then I cubed some potatoes and tossed in a pound of baby carrots and added a splash of sauterne. I let it simmer for an hour, skimming off the fat. Came out WONDERFUL. Marrow, along with saffron and yoghurt, is a gift from the gods.
Short Tail: try adding saffron, sesame seeds and chopped green onions to your ramen. You'll never use the envelope again.
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I chopped up about twelve cloves of garlic and as many baby onions. I sauteed them in the bottom of the pot in olive oil, then added beef stock and the bones along with a handful of thyme, rosemary and sage, with a couple bay leaves and salt and pepper. Then I cubed some potatoes and tossed in a pound of baby carrots and added a splash of sauterne. I let it simmer for an hour, skimming off the fat. Came out WONDERFUL. Marrow, along with saffron and yoghurt, is a gift from the gods.
Short Tail: try adding saffron, sesame seeds and chopped green onions to your ramen. You'll never use the envelope again.
Fig, I love this forum! I think this is where I'm gonna be hanging out online...
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- GiftedWereWolf
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Re:steak
I know of what you speak of, it's French but please don't ask me to spell it for I fear I'll butcher it poorly. Its a sauce to enhance the flavoring of the steak. Some cut up the steak and dip each bite into the sauce ,others just pour it all over the steak. It's good but I like mine done a bit ....differently
May the light touch you always...
Re:steak
GiftedWereWolf wrote:I know of what you speak of, it's French but please don't ask me to spell it for I fear I'll butcher it poorly. Its a sauce to enhance the flavoring of the steak. Some cut up the steak and dip each bite into the sauce ,others just pour it all over the steak. It's good but I like mine done a bit ....differently
enhance the flavor??? wtf... if the steak was prepered properly in the first place you wouldnt need that crap...
although dont get me wrong A1 steak sauce and Heintz 57 sauce are gods in the condiments world..
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Re:steak
I know...enhancing flavoring to a already seasoned steak doesn't make much sense...but "people" never do, eh?
May the light touch you always...
- Miragh
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Why not? It's like adding something on a frozen pizza, I always throw some more stuff and olive oil on it.
Can't see why it would be considered a 'bad idea' when doing so with a steak.
Of course too much of anything can ruin everything. But hey, there's always room for
a little experimenting. Cooking would be boring otherwise
Can't see why it would be considered a 'bad idea' when doing so with a steak.
Of course too much of anything can ruin everything. But hey, there's always room for
a little experimenting. Cooking would be boring otherwise
Last edited by Miragh on Thu Jan 11, 2007 11:32 am, edited 1 time in total.
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